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1
make the dough In a bowl, combine the yeast with the water and sugar and let stand until foamy, 5 minutes.
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2
Add the 1 tablespoon of oil, salt and 2 cups of the flour and stir until a soft dough forms.
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3
Knead in the remaining 1/2 cup of flour.
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4
Turn the dough out onto a lightly floured work surface and knead until firm yet supple, 5 minutes.
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5
Lightly brush the bowl with oil.
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6
Add the dough and cover with plastic wrap; let stand until doubled in bulk, 1 hour.
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7
make the topping In a medium skillet, heat 2 tablespoons of the olive oil.
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8
Add the onion, cover and cook over moderately high heat until softened, 5 minutes; reduce the heat and cook, stirring, until very soft and lightly caramelized, 15 minutes.
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9
Transfer the onion to a bowl and let cool slightly.
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10
Add the brussels sprouts, cheese and pancetta to the bowl and season with salt and pepper.
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11
Stir in 1/4 cup of the olive oil.
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12
make the topping Preheat the oven to 450 and position racks in the upper and lower thirds.
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13
Lightly brush 2 rimmed baking sheets with olive oil.
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14
On a lightly floured work surface, cut the dough in half and shape each piece into a 13-by-15-inch rectangle 1/4 inch thick.
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15
Transfer the dough to the baking sheets and brush with the remaining 2 tablespoons of olive oil.
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16
Spread the topping on the flatbreads and bake for 25 minutes, until golden and crispy.
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17
Shift the pans from top to bottom and front to back halfway through.
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18
Slide the flatbreads onto a work surface.
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19
Cut into rectangles and serve with lemon wedges and Asian chile oil.
